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About the Holiday

Most people are familiar with the story of how the Earl of Sandwich created the first sandwich and parlayed his invention to world-wide stature as it became part of nearly everyone’s daily routine. And it all got started during a card game in the British town of Sondwic, which became Sandwic, and finally Sandwice—which means “Market town on sandy soil.” Seems the Earl got hungry but didn’t want to get his cards stained with greasy fingerprints, so he ordered his meat between slices of bread, and a new culinary star was born. Celebrate this month’s holiday by trying some of the many types of sandwiches made popular in various regions of the country and areas around the world!

Sam’s Sandwich

By David Pelham

With a gleam in his eye, Sam entreats his sister to grab the bread and butter to make a sandwich. Starving and eager to “raid the pantry,” Sam’s sis urges her brother to slather on the butter. “‘Don’t worry, Sis.’” Sam smirks. “‘You’ll never / eat a tastier sandwich…ever!” But perhaps Sam’s eyes glint a little too much. While Samantha celebrates the crispy greenness of the lettuce leaves, “as a tasty little filler, / Sam popped in a… [caterpillar].”

Next Samantha adds “big tomatoes, red and round, / while in the garden Sam had dug / a hole and found a slimy…” (What do you think? Yes—“slug”). Another layer sports cheese and ants, topped with watercress and a creepy fly. Cucumber makes any sandwich yummy, but Sam’s wiggly worm? That’s kind of crummy.

Watching the sandwich grow, Samantha can hard wait to dig in: “‘Add some hard-boiled eggs as well.’ / Samantha drooled and cracked a shell. / But Sam had seen a silver trail / that led him to a crunchy…” (shall we say it together?—“snail”). A spider rests in the pile of salami, and in the tier of onion rings, Sam gets creative, plopping down a small tadpole.

Copyright David Pelham, 2015, courtesy of candlewick.com

Samantha pronounces the sandwich finished, and with a flourish sauces it up with a squirt of ketchup. “But Sam still felt that it might need / a creepy-crawly… [centipede].” Even though Samantha is licking her lips, she remembers the beloved sibling who helped her build such sustenance. As she reached “toward the plate and grabbed the bread, / “‘Would you like some, Sam?’ she said.”

Magnanimous to the end, Sam begs off: “‘I’m full. I’m stuffed. I really am. / so you can have it all,’” said Sam.”

This edition, published for the 25th anniversary of David Pelham’s classic book of sibling trickery, is pure fun and eye-poppingly realistic. Opening the thick “bread” cover reveals layer after layer of sandwich fixin’s on the right hand side. The bright images of tomatoes, boiled eggs, lettuce, cucumbers, and the rest of the ingredients look good enough to eat—until readers fold out the edges to discover Sam’s special additions. The rhyming text is ingenious and sly, begging kids to shout out the name of the creature Sam has sprinkled into Samantha’s lunch.

Guaranteed to make kids laugh, Sam’s Sandwich is a terrific addition to a child’s bookshelf for home story times and take-along reading.

Ages 3 – 8

Candlewick, 2015 | ISBN 978-0763678081

Check out what lurks between the bread in this Sam’s Sandwich book trailer!

National Sandwich Month Activity

Scrumptious Sandwiches Word Scramble

Sandwiches are fun to build and delicious to eat! The only hard part is trying to figure out which kind to have. Maybe this list will help! Print this Scrumptious Sandwiches Puzzle and unscramble the names to pick your favorite. Here’s the Solution!

About the Holiday

This month is set aside to honor the chefs, bakers, and cooks who create delicious meals and treats for hungry diners. Many of today’s culinary artists are involved in using organic and locally sourced foods, reducing waste, and bringing fresh foods and eating establishments to underserved communities. Through their knowledge, talents, experimentation, and love of offering good food for body and soul, those involved in the culinary arts make the world a better place for all.

Chef Roy Choi and the Street Food Remix

Written by Jacqueline Briggs Martin and June Jo Lee | Illustrated by Man One

“Chef Roy Choi can chop an onion in an instant, carve a mouse out of a mushroom. He’s cooked in fancy restaurants, for rock stars and royalty. But he’d rather cook on a truck.” Roy considers himself a “‘street cook,’” and he creates food with love and care—and especially sohn-maash—for anyone who stops by. What’s sohn-maash? “It is the love and cooking talent that Korean mothers and grandmothers mix into their handmade foods.”

When Roy was two his family moved from Seoul, Korea to Los Angeles, California. His mother made kimchi that was so delicious friends bought it from the trunk of her car. Eventually, Roy’s parents “opened a restaurant—Silver Garden.” Roy loved exploring the various ethnic foods in his neighborhood, but always liked his mom’s food the best.

Roy loved hanging out in the bustling kitchen of the Silver Garden. And when 3:00 rolled around “everyone gathered at booth #1 for Dumpling Time.” While they filled dumpling wrappers, they told stories, shared news, and laughed. “Family together, making food. Roy’s best good time.” In time his neighborhood changed, and the Silver Garden closed. His parents then opened a jewelry store, and the family moved to the suburbs. But Roy was not happy. He wasn’t like the other kids in the neighborhood.

After he graduated, Roy was at a loss; he didn’t know what he wanted to do. No matter what, though, he always went home, “where his mom helped him get strong with kimchi, rice, tofu, stew.” One day as Roy watched a cooking show, he realized his heart was in the kitchen. He went to cooking school and learned about recipes and preparing food. When he graduated, he got jobs in fancy restaurants where he cooked for a thousand diners a night and ran the kitchen crew. He knew that this was where he belonged.

“Roy was a success—until he wasn’t.” There came a time when he couldn’t keep up with the frantic pace, couldn’t remember recipes. He lost his job. A friend suggested they open a food truck together—putting Korean barbecue in a taco. Roy jumped at the idea of remixing “the tastes he loved on the streets that were his home. He used mad chef’s skills to build flavor and cooked with care, with sohn-maash.” They called their truck Kogi BBQ, and they hit the road, looking for hungry customers.

At first the idea of a Korean taco didn’t fly, but once people tried them, they lined up to buy them. “Roy saw that Kogi food was like good music, bringing people together and making smiles. Strangers talked and laughed as they waited in line—Koreans with Latinos, kids with elders, taggers with geeks.”

Roy felt at home in his truck, and his Kogi tacos made him famous. He opened cafes in older neighborhoods, and called his chef friends, saying “Let’s feed those we aren’t reaching.” Chef DP joined up. Together they opened fast-food places for kids and others skateboarding, playing, or just hanging out.

In the Watts neighborhood of Los Angeles, across the street from an elementary school, they opened Locol. The two chefs wondered if people would “care about soulful fast food.” But he needn’t have worried. Before the doors even opened, a line formed down the street and around the corner. Now, Roy wants to bring the remixed flavors of Locol to other neighborhoods. He dreams of “‘feeding goodness to the world’” and says you can do that too. All it takes is to “cook with sohn-maash, cook with love.”

Extensive Authors’ and Illustrator’s Notes offering more information about Roy Choi, his work, and the making of the book follow the text.

For kids who love cooking—and eating—Jacqueline Briggs Martin and June Jo Lee have written a compelling biography of one of the culinary world’s stars. Beginning with Roy Choi’s childhood, Martin and Lee show young readers the family and social events that influenced not only his choice of career but his dedication to underserved neighborhoods. Scattered throughout the pages are poems that read like recipes and satisfy like comfort food. Full of care and love, the story will encourage readers to follow their heart, try out different ideas, and find the mission that’s important to them.

Graffiti artist and illustrator Man One infuses Roy Choi and the Street Food Remix with the vibrancy of the Los Angeles neighborhoods that nurtured Choi’s talent. Readers get to gather with the family during dumpling time and see the vast array of ingredients enveloped in the tasty wrappers, watch Choi finesse a lamb dish in his fancy restaurant, and feel the vibe as he remixes tacos with a Korean tang. Along the way, kids also meet the customers from all walks of life who line up to experience Choi’s food.

View a gallery of art, murals, prints, and more by Man One on his website.

National Culinary Arts Month Activity

French Butter Cookies – Lemon and Chocolate

Whip up a batch of these delicious cookies to eat yourself or share with others! There are two distinct flavors to satisfy any palate!

Ingredients for Lemon Cookies

10 tablespoons unsalted butter (room temperature)

1/2 cup sugar

1 large egg

1 1/4 teaspoons vanilla extract

2 cups flour

1/2 teaspoon baking powder

1/4 teaspoon salt

2 teaspoons lemon zest (or to taste)

For Chocolate Cookies

10 tablespoons unsalted butter (room temperature)

1/2 cup sugar

1 large egg

1 1/4 teaspoons vanilla extract

1 ½ cups flour

½ cup cocoa powder

½ teaspoon cinnamon

¼ teaspoon ground ginger

1/2 teaspoon baking powder

1/4 teaspoon salt

For Egg Wash

1 egg

1 tablespoon water

Directions

In a bowl beat butter and sugar until light and fluffy

Add the egg and vanilla extract and beat until blended

Add the flour, baking powder and salt and beat just until incorporated. Do not over mix the dough. **For Chocolate Cookies use 1 ½ cups flour and add cocoa powder, cinnamon, and ground ginger before mixing.**

Transfer the dough to a lightly floured work surface, knead the dough a few times to bring it together, and then divide the dough in half.

Wrap each half in plastic wrap and refrigerate for at least one hour or until firm

Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven.

Line two baking sheets with parchment paper and set aside.

Remove one portion of the dough from the refrigerator and place on a lightly floured work surface. Roll out the dough until it is 1/4 inch (1 cm) thick.

Using a lightly floured 2 inch (5 cm) round, fluted cookie cutter (or other cookie cutter of your choice), cut out the cookies and place them on the prepared baking sheet.

Put the baking sheet of cut-out cookies in the refrigerator for about 15 -20 minutes to chill the dough.

Meanwhile, in a small bowl, whisk the egg with the water for the egg wash. Remove the cookies from the refrigerator and brush the tops with the egg wash.

Then, with the tines of a fork or a toothpick, make a crisscross pattern on the top of each cookie.

Bake cookies for about 12-14 minutes or until golden brown around the edges.

About the Holiday

During the month of July we honor those professional chefs who provide us with tantalizing dishes at our favorite restaurants. In addition to cooking old favorites, chefs also stay up on trends and create new recipes to make life deliciously fresh and surprising. To celebrate, visit your local restaurants and try something new! If you like to cook at home, gather some different ingredients and see what you can create! This month is also a great time to explore foods and cuisine from other countries!

Chow Mein and Potstickers

Written by Liselotte Schippers | Illustrated by Monique van den Hout

A little boy named Chan has just moved here from China and is hoping to make new friends. He tells a little about himself: “I moved to this country with my father, / my mother and my sister. / My mother is starting a new job here. / She’s an astronaut and someday she’ll go to the moon!” He reveals that his favorite food is potstickers and chow mein. He’s just about to go door-to-door to meet his neighbors. He wonders if kids here like to play and how “things work around here.”

Next door at Number 6, Chan meets Mila, who is from Bosnia. Chan thinks “she looks like a princess from a country far away.” Chan and Mila play soccer until they “get tired and hungry!” Then they eat Mila’s “favorite dish / Bosnian ćevapĉići—rolls of ground / meat.” At the end of the day, they say goodbye: “‘Zàijiàn!’” and “‘Doviđenja!’”

The next day Chan meets Rani, who was born in Indonesia. Even though Rani is younger, Chan says that “you can tell he is very wise. / Rani’s father is a famous musician. / He has to travel a lot, touring with his band. / His mother works at the hospital and helps people who are sick.” Rani shows Chan how to play marbles. Afterward, they enjoy Rani’s “favorite foods: satay and kroepoek. / That’s meat on a stick and shrimp crackers.” Later, they wave good-bye and say: “‘Zàijiàn!’” and “‘Sampai jumpa!’”

Across the street lives a little girl named Jamila, who is originally from Afghanistan. “‘Salaam!’” she greets Chan. Jamila plays the guitar, and the two sing and dance along. Chan says: “After a while we get tired and hungry. / Jamila and I eat Afghan qabuli—rice and lamb. / That brings us to the end of our day. / As we wave good-bye, we say: “‘Zàijiàn!’” and “‘Khodahafez!’”

Twins Kim and Coen live at Number 10. They are from Belgium. “Their father is a master chocolatier. That means he / makes fancy chocolates. When he is working, the house / smells wonderful. / Their mother sells the chocolates in a / special shop. We get to try some. I’ve never tasted / anything so delicious!” After roller skating, they eat frietjes, which are like French fries served with mayonnaise. “‘Zàijiàn!’” and “‘Tot ziens!’”

In the tall yellow house next to the church on Chan’s street, Chan meets Basu, who came here from South Africa. His mother is a minister and his father is a fireman. Chan thinks that maybe he’d like to be a fireman too when he grows up. “Basu loves to paint and draw.” He and Chan “get busy with brushes, paints and pens.” When their “masterpiece is finished,” Chan says, “We have paint splatters on our clothes and in our hair!” All that creating has made them “tired and hungry.” They “eat South African bobotie… / a dish made with seasoned ground meat.” Before Chan goes home, the boys say: “‘Zàijiàn!’” and “‘Totsiens!’”

Chan is excited to discover that his street is full of other children to play with. In other homes live Ania from Poland, Nuray from Turkey, Clifton from Suriname, Gracy from England, and Nino from Italy. On one special day, Chan invites all of his new friends to go to the playground with him, and Chan’s father brings chow mein and potstickers for everyone to enjoy. At the end of the day, the air rings with each child’s special way of saying “good-bye.”

Liselotte Schippers’ free verse poetry opens the door to a world of children for young readers. Each poem gives children the kind of information they want to know about kids from around the world. What do they like to do? What are their families like? What do they eat? Every poem includes the words “hello” and “good-bye” in the native language of the child as well as a favorite dish from each country. Little Chan makes a delightful and enthusiastic tour guide to his multicultural neighborhood, and shows young readers that even though people may come from different countries, their dreams, desires, games, and even jobs are the same. The country that Chan has moved to is never named, making “here” everywhere.

Monique van den Hout’s beautiful illustrations combine the ethereal with realistic portrayals of the happy, bright-eyed children that Chan meets in his neighborhood. Each poem is presented on a two-page spread in which Chan and his new friend are surrounded by colorful images of symbols from that child’s native country. Following each poem, a short dictionary defines and gives a pronunciation guide to the greetings and food introduced.

Chow Mein and Potstickers is an enticing introduction to the global community for children. Each poem could be used to spark more discovery about the countries presented and their children. The book’s inclusion of languages and foods makes it a perfect addition to school, classroom, and homeschool libraries for social studies units as well as a fun book for personal bookshelves.

About the Holiday

Ice cream has a long and elite history, dating back to Ancient Greece when a rudimentary version of the confection was made of snow, honey, and fruit. It wasn’t until the 16th century, when Catherine de’ Medici introduced the treat again, that a true ice cream was created. One hundred years later, Charles I of England used his royal clout to proclaim ice cream the prerogative of the crown. He paid to keep the recipe secret and forbid the common people from eating it. He and future royals must have known a thing or two about proprietary information as the first recipes for ice cream were not recorded until the 18th century.

This favorite dessert received its true recognition in 1984 when President Ronald Reagan established July as National Ice Cream Month. Today, indulge in your favorite flavor or sundae!

Ice Cream Summer

By Peter Sís

A little boy writes a letter to his grandpa telling him about his summer. “So far it’s been a delicious summer,” he says of his ice cream extravaganza. The boy reports that he’s very busy, but is also paying attention to school work every day. He knows how to read big words like tornado and explosion, and he is even creating his own book. He can solve math problems—even word problems—lickity split on his own or sometimes with his family’s help.

At day camp he and his friends are involved in all sorts of activities, such as sports, cartography, and field trips. The boy tells his grandpa that he’s poring over the encyclopedias his grandpa sent, learning about world history from Ancient China to Europe and America. In fact, he is discovering fabulous inventions and designing some of his own.

Copyright Peter Sís, 2015, courtesy of scholastic.com

He assures his grandpa that he has “been working hard all summer (though I always take a break on sundaes)” and has earned the special trip his grandpa mentioned. When the two meet, it’s obvious that Grandpa understands his grandson very well. They both sport ice cream shaped backpacks, and the trip they are embarking on is a hike to the tip of Ice Cream Peak.

Peter Sís’s celebration of ice cream is a perfect mixture of text and art. While the boy’s letter is kid-like bare bones, the ice-cream hued illustrations humorously and cleverly portray the boy’s delicious obsession. His room, with its scoop-shaped window overlooking an ice cream factory, is filled with a bed, bookshelves, desk, and toys that are all familiarly conical. The boy builds his sandcastle, complete with cone turrets, at the edge of a shore washed by multi-colored scoop waves, and the family’s beach umbrella is a whipped sundae top.

Copyright Peter Sís, 2015, courtesy of scholastic.com

At day camp all roads lead to flavorful sites where skyscrapers, attractions, and transportation are all seen through a sweet ice-cream cone lens. Even the Statue of Liberty holds aloft a vanilla soft serve cone. The boy’s travels through history reveal fascinating facts about the invention of ice cream, discuss how it spread across Europe and came to America, and depict innovations of and improvements to this favorite treat.

The final image of Ice Cream Peak, with its sprinkles-covered tip will delight ice cream aficionados of all ages. Kids and adults will want to linger over each page to scoop up all the visual pleasures.

About the Holiday

National Personal Chef Day pays homage to all of the professional chefs and bakers who provide tasty and nutritious meals to families, organizations, and institutions around the country. Through their education, skills, and talent, these chefs enrich the lives of those who can’t cook for themselves and provide comfort for the people who love and care for them. If a professional or personal chef cooks meals for someone you love, take a moment to thank them today.

The Bake Shop Ghost

Written by Jacqueline K. Ogburn | Illustrated by Marjorie Priceman

For all intents and purposes, Miss Cora Lee Merriweather is Merriweather’s Bake Shop and the bake shop is Cora Lee. “Her Mississippi mud pie was darker than the devil’s own heart,” and her sponge cake was as light as angels’ wings. Her bakery case is stacked with fluffy pies, flaky strudels, and cakes of every size and flavor. In fact, no one’s birthday is complete without a Merriweather cake to celebrate with.

When Cora passes away, the congregation at her funeral weeps when the preacher reads the bake shop menu and everyone realizes that “all those luscious desserts were now only sweet memories.” It doesn’t take long, however, for a new baker to buy Cora’s business. Gerda Stein stocks the shelves with the ingredients for her strudels and cakes and starts baking, but the ovens burn every dessert, the refrigerator goes on the fritz, and Gerda hears ominous footsteps overhead and frightening clanking behind her. She slowly turns around and finds herself staring straight into the eyes of a ghostly Cora Lee Merriweather who shrieks, “Get out of my kitchen!”

The bake shop goes back on the market and is sold to Frederico Spinelli who is not afraid of ghosts—until the next day when he emerges from the front door drenched in powdered sugar and never returns. Sophie Kristoff, the marzipan queen, takes over next, only to be chased out by flying eggs, three pink marzipan pigs, and a bunch of marzipan grapes.

After her departure the shop stands vacant for years, growing dim and dusty. One day Annie Washington, fresh off her stint as a cruise ship pastry chef, strolls by the dilapidated storefront. She falls in love with it as soon as she steps through the door. Annie buys the old bakery and scrubs and polishes everything until it shines.

That night Annie goes straight to work on a puff pastry. Around midnight footsteps creak overhead, a cold wind sweeps the room, and mixing bowls topple to the floor. Annie keeps working. When she’s finished she dusts off her hands, turns around, and finds herself staring into ghostly eyes. “‘Miss Cora Lee Merriweather, I’ve been expecting you,” she says.

“Get out of my kitchen!” Cora says. But Annie is not intimidated. “This is my kitchen now,” she tells Cora. And what’s more, even though Cora may have been the best baker in the state, Annie tells her that she was the best pastry chef to ever sail on the Sea Star cruise ships. Come typhoon, tsunami, or shipwreck, she never left a kitchen until she was finished.

Cora tries every trick in the book—she shrieks, flings utensils, rises up through the dough Annie’s kneading, shatters eggs, and as dawn breaks scatters a 50-pound bag of flour across the kitchen. All right, Annie says, “What can I do so you’ll leave me in peace?” Cora has a ready answer: “Make me a cake so rich and so sweet, it will fill me up and bring tears to my eyes. A cake like one I might have baked, but that no one ever made for me.” “Piece of cake,” replies Annie.

Annie makes every cake she knows and Cora critiques them. But none fill her up or bring a tear to her eye. Annie grows to respect the ghost’s advice, but she wants her kitchen back. After a month and hundreds of cakes, Annie is out of ideas. She goes to the library to research more recipes. There she finds a small book on town history, and after reading it, she knows just what kind of cake to bake.

That night at midnight Cora appears, and Annie is ready. She lifts the cover on a very special cake. “Across the top, in piped icing, it read, ‘Happy Birthday, Cora Lee.’” The ghost looks at Annie with tears in her eyes. “‘How did you know?’” Cora asks. Annie reveals the secrets of her research then adds, “Besides, who ever makes a cake for the baker?” With tears streaming down her face, Cora eats her slice of cake. When Annie offers her another, she declines. “‘I do believe I’m full.’”

Now everyone in town enjoys Washington and Merriweather Bake Shop, where the cakes are almost as good as Cora’s. But they never suspect that Cora Lee helps out in the kitchen. And the most beautiful cakes? Those are the birthday cakes Annie and Cora make for each other.

The Bake Shop Ghost was first published in 2005 and made into a short film in 2009 starring Marianne Jean-Baptiste. Despite its age, however, this is a story that seems fresh every time it’s read. Jacqueline K. Ogburn plays out the story with such excellent pacing and details that the twist ending is a true surprise. Her descriptions of Cora Lee’s delicacies are mouthwatering and her metaphors just as downhome and tantalizing. Ogburn’s Annie will inspire young readers with her confidence, kindness, generosity, and enduring friendship.

Marjorie Priceman illustrates The Bake Shop Ghost with verve and delicious colors that will make readers wish they could visit Merriweather’s to sample the desserts in the well-stocked cases. The sophisticated shop is no less inviting, with its delicate chandeliers, French café chairs, and homey details. Priceman infuses her pages with humorous details as well: as Cora is distracted with a sale, a dog licks icing off a wedding cake, and at Cora’s funeral the preacher, choir, and congregation shed copious tears as ethereal visions of the cakes they will miss float in the air. The scenes in which Cora’s ghost menaces the new shop owners are cleverly depicted with swoops of white that bear Cora’s face and hands floating above the disaster she causes.

In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar – mixture will be gritty. Whisk in egg whites, yogurt, milk, and vanilla extract until combined. Split 1 vanilla bean down the middle lengthwise. Scrape seeds from half of the vanilla bean into batter. Reserve other half.

Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.

Divide batter among 12 cupcake liners (or 24 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Allow to cool.

To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add confectioners’ sugar, cream, vanilla extract, and vanilla bean seeds with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Add salt if frosting is too sweet (1/4 teaspoon). Frost cooled cupcakes (I used Wilton 1M piping tip). There may be leftover frosting depending how much you use on each cupcake.

Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7.

Additional Notes

If you can’t get your hands on vanilla beans, add an extra ½ teaspoon of pure vanilla extract instead.

Strongly urged to use heavy cream. You may use milk or half-and-half, but heavy cream will give the frosting a thicker texture. I recommend it!

For ways to adapt this recipe and more scrumptious recipes, visit Sally’s Baking Addiction. I guarantee you’ll go back again and again!

About the Holiday

With its long, warm days, summer is the perfect time to cook outdoors. Grilling up some delectable treats like burgers, hot dogs, steak, ribs, shrimp, and corn on the cob will satisfy a family or a crowd! And of course you can never go wrong by adding a few smoky spices to the recipe!

Jack and the Giant Barbecue

Written by Eric A. Kimmel | Illustrated by John Manders

“Once upon a time there was a boy named Jack who loved barbecue.” He loved it so much, in fact, that he would saddle up his pony and ride across the mountains of West Texas for spicy ribs or sausage. He couldn’t enjoy barbecue at home because his mother wept every time she smelled that distinctive smoky aroma. It reminded her of Jack’s daddy, and she said, “I can’t eat barbecue with my whole plate full of tears.”

Jack wanted to know the whole story, so his mother told him. Jack’s daddy had been the most famous barbecue chef in West Texas until a giant stole his cookbook and took all of his secret recipes with it. Jack’s daddy was so heartbroken that “he just keeled over and died.” After that, Jack’s mother could never eat barbecue again. At that moment, Jack promised to track down that giant and retrieve his daddy’s recipe book.

Image copyright John Manders, 2012. Courtesy of johnmanders.com.

Taking his faithful pony, Jack rode out to Mount Pecos, which he knew could take him into the sky where the giants lived. He climbed up, up, up into the clouds. From there he walked until “he began smelling something smoky and sweet, with just the right hint of vinegar and spices. Barbecue!” Jack followed his nose to an old, broken-down shack as big as a football field and as tall as a ten-story building.”

Inside, Jack found a greasy mess and a floor strewn with rib bones the size of skis. The place seemed deserted, except for the jukebox in the corner. The jukebox had grievances of her own against the giant, who had broken some pretty big promises. She told Jack just where he could find his daddy’s recipe book—hidden among her 45s “between Your Cheatin’ Heart and Pancho and Lefty.’’’ Jack climbed inside and was making his way to slot D-9 when he heard the giant come home.

The minute the giant stomped inside, he sniffed the air and bellowed, “Fee-fi-fo-fum! / A Texas boy this way has come. / I’ll dip him in salsa and pico de gallo, / and swallow him down for Cinco de Mayo.” The jukebox quickly covered for Jack, and the giant turned his attention to the “two sides of beef, ten racks of ribs, and fifty feet of sausage” in the smoker. After that little snack, he closed his eyes and fell asleep.

Jack was having trouble reaching the book inside the enormous jukebox, and time was wasting. Jack should not still be there when the giant woke up, the jukebox warned. With the jukebox directing, Jack tipped her over onto some rib bones, and since the floor was slick with grease, it was no problem to simply slide her out the door. Just as they got outside, though, the giant awoke wanting more barbecue—which meant he needed his recipe book. He noticed the empty space where the jukebox had been and the tracks leading out. The giant jumped in his pickup truck and “went tearing across the clouds after Jack.”

Jack was too quick for him, though. He slipped through the clouds, down Mount Pecos, and all the way home. The giant wasn’t quite as lucky. He was going too fast to stop and mowed down every mountain in his way. “Since then West Texas has been flat as a skillet all the way to New Mexico.” And what happened to Jack and his ma? Well, with the recipe book back where it belonged, Jack opened his own restaurant. The jukebox provides just the right atmosphere. Ma works there and so does the giant—after all, where else can he get the barbecue he loves?

Eric A. Kimmel’s spicy tall tale is a little bit country, a little bit rock n’ roll and whole lotta fun. Kids who love barbecue, a wild adventure, and the twang of western humor will gobble up this re-imagined Jack and the Beanstalk story. The jilted jukebox makes for a colorful sidekick, and Kimmel’s clever escape ploy will delight kids.

John Manders has conjured up one hairy scary giant with a taste for barbecue and a nose for interlopers, and his greasy spoon, with its wagon wheel lighting fixtures and bull’s horn décor, would feel right at home in Food Network’s Restaurant Impossible line-up. The antique jukebox is ingeniously conceived, with an expressive eye created by the row of vinyl 45s. Manders’ giant imagination ramps up the humor in this smokin’ hot story.

Ages 6 – 8

Two Lions, 2012 | ISBN 978-0761461289

If you’d like to learn more about Eric A. Kimmel and his books as well as hear him read some of his books aloud, visit his website!

You can step right inside John Manders’ studio and take a look around by visiting his website!

National Grilling Month Activity

Backyard Cooking Fun Coloring Page

While you’re waiting for that tasty barbecue to grill up tangy and delicious, gather your pencils, crayons, or markers and enjoy this printable Backyard Cooking Fun Coloring Page.

About the Holiday

On a steamy summer afternoon nothing refreshes like watermelon! The sweet, juicy treat is a favorite with kids and adults and makes a perfect snack, complement to any picnic, or colorful addition to fruit salad. Watermelon comes in all shapes and sizes, from the iconic large dark green barrel to small playground-ball-sized orbs to compact squares perfect for fitting on a refrigerator shelf. Whether you dig the seeds out or spit them, cut slices or use a melon baller, enjoy some watermelon today!

The Watermelon Seed

By Greg Pizzoli

“I love watermelon!” the little crocodile exclaims. It’s easy to see why. After all they have so much in common—same barrel body shape, same color, and while one has lots of teeth the other needs lots of teeth to be enjoyed! “Chomp! Chomp! Chomp!” Ever since the croc was a baby, watermelon has been his favorite treat.

“I like it for breakfast. I like it for lunch. I like a big salty slab for dinner…and I LOVE it for dessert!” Is there anything the crocodile doesn’t like about watermelon? Well…yes. And the croc has just swallowed it. Panic sets in! “I SWALLOWED A SEED!” And horrible scenarios swirl in his brain: “It’s growing in my guts! Soon vines will come out my ears!” Poor Croc even worries that he’ll end up in a fruit salad.

Image copyright Greg Pizzoli, 2013, courtesy of gregpizzoli.com

Croc starts to cry and then the worst happens! The seed starts growing! It’s expanding, and something funny (funny, peculiar not funny, haha) is happening inside! Here it comes….”Buuuuuurrrrrrppp!” “Oh. Here’s the seed.” Well, even if the seed was dislodged, Crocodile thinks the whole experience was way too close and resolves to never eat watermelon again.

“Well, maybe just a teeny, tiny bite.”

Image copyright Greg Pizzoli, 2013, courtesy of gregpizzoli.com

Greg Pizzoli’s watermelon-colored book sprouts laughs on every page. The cute crocodile with a watermelon obsession echoes the way kids latch onto a favorite food and need it for breakfast, lunch, and dinner. The added danger that lurks in every bite of watermelon increases the suspense and humor as the crocodile worries and frets. Kids will know that the promise to never eat watermelon again won’t last long and that “just a teeny, tiny bite” can’t hurt anything. Can it?

Pizzoli’s simple block-color illustrations of the watermelon-loving crocodile are the perfect complement to the story. Focusing on the croc’s facial expressions, from eager anticipation of that first bite to wide-eyed horror at swallowing a seed to googly eyed and wavy mouthed dread, each page gives kids lots to laugh at. And the two-page spread depicting the croc’s colossal burp that dislodges the seed invites repeated readings. In fact, The Watermelon Seed makes a delicious addition to children’s book shelves for fun story times.